Sweet potato toast with egg and bacon
Orange sweet potato (kumara)
250 g, unpeeled
112 g, (Buy 125g) fat trimmed, chopped
Frozen green peas
1 cup(s), (120g)
Reduced-fat ricotta cheese
½ cup(s), (120g)
2 medium, cut into ribbons
200 g, or grape variety, halved
2 x 3 second spray(s)
- Preheat grill on high. Trim and discard a thin slice from opposite sides of potato. Cut remaining unpeeled potato lengthways into four 3–4mm thick slices. Lightly spray with oil and season with salt and pepper. Grill for 4–5 minutes each side or until golden and just cooked through, adding bacon after turning (turn bacon after 2 minutes).
- Meanwhile, place peas in a heatproof bowl and cover with boiling water. Set aside for 2 minutes. Drain and return to bowl. Mash with a fork or potato masher. Cool, then stir through ricotta. Season with salt and pepper.
- Pour 1 tablespoon water into each of 4 small heatproof dishes. Carefully break an egg into each dish. Microwave each dish, covered, on High (100%) for 30–40 seconds or until cooked to your liking. Drain.
- Top potato slices with ricotta and pea mash, cucumber ribbons, bacon, egg and snow pea sprouts. Sprinkle with pepper and serve with tomatoes.